Dried Pollack Soup, known as Bugeo-guk (불어국) in Korean, is a light, clear, and deeply comforting soup made from dried pollack fish. Loved for its soothing taste and simplicity, this soup is a staple in Korean households.
Beyond its culinary appeal, it’s also known for its medicinal properties as a traditional remedy for hangovers.
The beauty of Dried Pollack Soup Recipe lies in its clear broth, which contrasts with the rich flavors imparted by the dried pollack and other essential ingredients like radish, tofu, and soybean sprouts.
Its lightness makes it a perfect meal when you need something easy to digest but still nourishing.
Why is Dried Pollack Soup Famous?
Dried Pollack Soup (Bugeo-guk) is famous in Korean cuisine, especially for its role as a hangover remedy. The light, clear broth is believed to detoxify and aid digestion, making it a soothing and hydrating dish for those recovering from a night of drinking.
Its gentle flavors, combined with nourishing ingredients like radish, tofu, and soybean sprouts, help the body recuperate and restore balance.
Beyond its medicinal qualities, Dried Pollack Soup is celebrated for its nutritional benefits and ease of preparation. High in protein and low in fat, it offers a wholesome, balanced meal that can be made in under 30 minutes.
Its simple yet flavorful ingredients make it a comforting dish that can be enjoyed on its own or as part of a Korean meal.
Dried Pollack Soup Recipe Ingredients
| Quantity | Ingredients |
| 5 cups | Korean soup stock (made with dried anchovies and kelp) |
| 50g (1.8 ounces) | Dried pollack |
| 100g (3.5 ounces) | Korean radish or daikon radish, peeled & thinly sliced |
| 1 tablespoon | Toasted sesame oil |
| 1 teaspoon | Minced garlic |
| 1 tablespoon | Korean soup soy sauce (or regular soy sauce) |
| 1/2 teaspoon | Fine salt (or to taste) |
| 150g (5.3 ounces) | Tofu, cubed |
| 100g (3.5 ounces) | Soybean sprouts |
| 10g (0.4 ounces) | Green onions, thinly sliced |
| 2 eggs | Eggs, beaten (optional) |
| As desired | Ground black pepper (to taste, optional) |
| As desired (optional) | Green or red chilies, thinly sliced with seeds removed |
Dried Pollack Soup Recipe Instructions
Prepare the Dried Pollack
- Briefly submerge 50g of dried pollack strips in water to rehydrate them.
- Rinse gently and drain the water.
- If there are any bones, remove them.
- Cut the pollack into 4cm (1.6-inch) lengths.
Sauté Ingredients
- Heat 1 tablespoon of toasted sesame oil in a heavy-based pot over medium-high heat.
- Add the prepared pollack and 1 teaspoon of minced garlic. Sauté for 2-3 minutes until fragrant.
- Add 100g of thinly sliced radish and continue sautéing for another 3-5 minutes.
Add Soup Stock
- Pour in 1 cup of the prepared Korean soup stock.
- Cover and bring to a boil for 3-5 minutes.
- Add the remaining 4 cups of soup stock, 1 tablespoon of Korean soup soy sauce, and 1/2 teaspoon of fine salt.
- Lower the heat to medium-low and simmer for an additional 10 minutes.
Add Tofu and Soybean Sprouts
- Add 150g of cubed tofu and 100g of soybean sprouts to the pot.
- Increase the heat to medium-high and bring to a rolling boil for about 3-5 minutes.
Add Eggs and Garnish (Optional)
- Slowly pour in 2 beaten eggs, stirring gently to create egg ribbons in the soup.
- Add 10g of sliced green onions and, if desired, green or red chilies.
- Add ground black pepper according to taste.
Serve
- Serve the soup hot with steamed rice and Korean side dishes (banchan) for a complete meal.
Dried Pollack Soup Recipe Variations
Classic Dried Pollack Soup
Instructions:
- Prepare the Stock: In a large pot, combine 6 cups of water with 1 piece of dried kelp (kombu) and 5 dried anchovies. Simmer for 15 minutes, then throw away the anchovies and kelp.
- Soak the Pollack: Soak 100g of dried pollack (hwangtae) in water for 10 minutes after rinsing. Cut into small pieces after squeezing out extra water.
- Sauté the Pollack: Heat 1 tbsp sesame oil in a pot. Add the soaked pollack and sauté until fragrant, about 2 minutes.
- Add Ingredients: Pour the prepared stock into the pot. Add two minced garlic cloves and one tablespoon soy sauce. Bring to a boil.
- Add Vegetables: Add 1 sliced zucchini and 1/2 chopped onion. Simmer for 10 minutes.
- Finish the Soup: Crack 1 egg into the pot and gently stir. Add 1 sliced green onion and salt to taste.
- Serve: Serve hot with steamed rice and kimchi on the side.
Difference: The classic recipe highlights the light, clean flavors of dried pollack and a subtle sesame undertone, complemented by the egg and vegetables for a balanced and nourishing soup.
Spicy Dried Pollack Soup
Instructions:
- Prepare the Stock: Follow the stock preparation as in the classic recipe.
- Soak the Pollack: Rinse and soak 100g of dried pollack, then cut into pieces.
- Make the Spice Base: Heat 1 tbsp sesame oil in a pot. Add 1 tbsp gochugaru (Korean chili flakes), 2 minced garlic cloves, and 1/2 tsp minced ginger. Stir until aromatic.
- Add Pollack and Stock: Add the soaked pollack and sauté briefly. Pour in the prepared stock and bring to a boil.
- Add Vegetables: Add sliced zucchini, onions, and 1 sliced chili pepper for extra heat. Simmer for 10 minutes.
- Finish the Soup: Crack an egg into the pot, stir gently, and garnish with green onions.
- Serve: Serve hot with rice and spicy side dishes.
Difference: This variation brings a fiery kick with gochugaru and chili peppers, adding depth and warmth to the traditional soup while retaining its core ingredients.
Seafood Dried Pollack Soup
Instructions:
- Prepare the Stock: Use 6 cups of water, dried kelp, and anchovies as in the classic recipe. Optionally, add shrimp shells for extra flavor.
- Prepare the Pollack and Seafood: Rinse and soak 100g of dried pollack. Clean 150g of mixed seafood (shrimp, clams, squid) and set aside.
- Sauté the Base: Heat 1 tbsp sesame oil. Sauté the pollack briefly, then add 2 minced garlic cloves and the mixed seafood.
- Add Stock and Vegetables: Pour the stock into the pot, add sliced zucchini, onions, and a handful of bean sprouts. Simmer for 10 minutes.
- Season: Add 1 tbsp soy sauce, salt, and pepper to taste. Stir in 1 tsp sesame oil before serving.
- Serve: Garnish with green onions and serve with rice and a side of kimchi.
Difference: The seafood variation elevates the dish with the briny sweetness of shrimp, clams, and squid, enhancing the umami flavors of the soup.
Vegetarian Dried Pollack Soup
Instructions:
- Prepare the Stock: Simmer 6 cups of water with 1 piece of dried kelp and 5 dried shiitake mushrooms for 15 minutes. Remove the solids.
- Replace Pollack: Use 100g of dried tofu skin (yubu) as a substitute for pollack. Soak in warm water and cut into pieces.
- Sauté: Heat 1 tbsp sesame oil, sauté the tofu skin and 2 minced garlic cloves until fragrant.
- Add Stock and Vegetables: Pour the vegetarian stock into the pot. Add sliced zucchini, onions, and a handful of spinach. Simmer for 10 minutes.
- Season: Add 1 tbsp soy sauce, salt, and pepper to taste. Optionally, crack an egg or use silken tofu for added texture.
- Serve: Garnish with green onions and sesame seeds. Serve with rice and vegetable side dishes.
Difference: This plant-based version replaces pollack with dried tofu skin, maintaining a rich and savory profile while catering to vegetarian preferences.
Deluxe Dried Pollack Soup
Instructions:
- Prepare the Stock: Use 6 cups of water, dried kelp, anchovies, and shrimp shells for a robust stock.
- Prepare Pollack and Meat: Soak 100g of dried pollack. Grill or sauté 100g of thinly sliced beef or pork belly separately.
- Combine Ingredients: Heat sesame oil in a pot. Add pollack and sauté briefly. Pour in the prepared stock.
- Add Vegetables and Meat: Add sliced zucchini, onions, and bean sprouts. Simmer for 10 minutes, then add the grilled meat.
- Finish the Soup: Crack an egg into the pot, stir gently, and garnish with green onions and chili peppers.
- Serve: Serve hot with rice and premium side dishes like seasoned seaweed or fermented bean paste.
Difference: This luxurious variation combines pollack, seafood, and grilled meat for a hearty, indulgent soup that’s perfect for special occasions.
Dried Pollack Soup Recipe Serving Suggestions
Dried Pollack Soup (Bori Guk) is a comforting dish that can be enjoyed alone or as part of a Korean meal. Here are some serving suggestions:
- Serve with Steamed Rice: A classic pairing, rice complements the savory broth and makes for a balanced meal.
- Add Kimchi on the Side: The tangy and spicy flavors of kimchi enhance the mild soup.
- Top with Pickled Vegetables: Pickled radish or cucumber adds a refreshing crunch and acidity.
- Garnish with Fresh Herbs: Green onions or cilantro brighten the soup with fresh flavor.
- Pair with Korean Pancakes (Jeon): Savory pancakes offer a crispy contrast to the smooth broth.
- Serve as Part of a Larger Meal: Enjoy as one of many dishes in a Korean meal with banchan, grilled meats, and more.
- For a Spicy Kick: Add chili paste (gochujang) or fresh chilies for extra heat.
- Ideal for Brunch or Light Lunch: A light yet flavorful dish, perfect for a midday meal.
- Serve with Korean-Style Bread: Try pairing with hotteok or red bean buns for a modern twist.
These suggestions offer a variety of ways to enjoy Dried Pollack Soup, whether you prefer a traditional or more contemporary meal.
Dried Pollack Soup Recipe Nutrition Details
| Nutrient | Amount per Serving |
| Calories | 97 |
| Protein | 15g |
| Carbohydrates | 12g |
| Fat | 8g |
| Fibre | 2g |
Conclusion
Dried Pollack Soup (Bugeo-guk) is more than just a meal; it’s a symbol of comfort and nourishment in Korean cuisine. Its reputation as a hangover remedy, combined with its nutritional benefits, makes it a must-try dish.
The simplicity of its preparation, combined with the depth of flavor, makes this soup an ideal choice for home cooks and food lovers alike.
Whether you’re looking for a light, healthy meal or need a traditional remedy after a night of celebration, Dried Pollack Soup offers the perfect solution.
With its rich, umami-packed broth, tender fish, and nutritious vegetables, every spoonful provides warmth, comfort, and satisfaction. Try out the variations to customize it to your taste, and experience one of Korea’s most beloved comfort foods.
FAQs for Dried Pollack Soup Recipe
What is Dried Pollack Soup (Bugeo-guk)?
Dried Pollack Soup, or Bugeo-guk, is a light and comforting Korean soup made from dried pollack fish. It is known for its clear broth and nourishing qualities, often consumed as a hangover remedy.
What are the health benefits of Dried Pollack Soup?
Dried Pollack Soup is packed with protein and low in fat. It is also known for aiding digestion and detoxifying the body, making it an ideal light yet nutritious meal. Additionally, it’s considered a traditional remedy for hangovers in Korean culture.
Can I substitute the dried pollack with something else?
Yes, you can substitute dried pollack with other ingredients such as dried tofu skin (for a vegetarian version) or other dried fish varieties, but the flavor may change slightly.
Is the soup spicy?
The traditional version of Dried Pollack Soup is not spicy. However, you can make a spicy variation by adding gochugaru (Korean chili flakes) or fresh chilies to the recipe.
Can I make this soup vegetarian?
Yes, you can make a vegetarian version by replacing the dried pollack with tofu skin or other plant-based ingredients and using a vegetarian stock made from kelp and shiitake mushrooms.
How long does it take to prepare?
Dried Pollack Soup can be prepared in under 30 minutes, making it a quick and easy dish to enjoy on any day.
What should I serve with Dried Pollack Soup?
The soup pairs well with steamed rice, kimchi, pickled vegetables, and Korean pancakes (jeon). It can also be served as part of a larger Korean meal with various side dishes (banchan).
Can I add meat to the soup?
Yes, you can make a deluxe version of the soup by adding grilled meat like beef or pork belly along with the dried pollack and seafood for a heartier meal.
How many servings does this recipe make?
The recipe typically makes 4 servings, depending on the portion size.
Can I store leftovers?
Yes, you can store leftover Dried Pollack Soup in an airtight container in the refrigerator for up to 2-3 days. Reheat before serving.
Dried Pollack Soup Recipe
Ingredients
- 5 cups Korean soup stock made with dried anchovies and kelp
- 50 g 1.8 ounces Dried pollack
- 100 g 3.5 ounces Korean radish or daikon radish, peeled & thinly sliced
- 1 tablespoon Toasted sesame oil
- 1 teaspoon Minced garlic
- 1 tablespoon Korean soup soy sauce or regular soy sauce
- 1/2 teaspoon Fine salt or to taste
- 150 g 5.3 ounces Tofu, cubed
- 100 g 3.5 ounces Soybean sprouts
- 10 g 0.4 ounces Green onions, thinly sliced
- 2 eggs Eggs beaten (optional)
- As desired Ground black pepper to taste, optional
- As desired optional Green or red chilies, thinly sliced with seeds removed
Instructions
- Briefly submerge 50g of dried pollack strips in water to rehydrate them.
- Rinse gently and drain the water.
- If there are any bones, remove them.
- Cut the pollack into 4cm (1.6-inch) lengths.
- Heat 1 tablespoon of toasted sesame oil in a heavy-based pot over medium-high heat.
- Add the prepared pollack and 1 teaspoon of minced garlic. Sauté for 2-3 minutes until fragrant.
- Add 100g of thinly sliced radish and continue sautéing for another 3-5 minutes.
- Pour in 1 cup of the prepared Korean soup stock.
- Cover and bring to a boil for 3-5 minutes.
- Add the remaining 4 cups of soup stock, 1 tablespoon of Korean soup soy sauce, and 1/2 teaspoon of fine salt.
- Lower the heat to medium-low and simmer for an additional 10 minutes.
- Add 150g of cubed tofu and 100g of soybean sprouts to the pot.
- Increase the heat to medium-high and bring to a rolling boil for about 3-5 minutes.
- Add Eggs and Garnish (Optional)
- Slowly pour in 2 beaten eggs, stirring gently to create egg ribbons in the soup.
- Add 10g of sliced green onions and, if desired, green or red chilies.
- Add ground black pepper according to taste.
- Serve the soup hot with steamed rice and Korean side dishes (banchan) for a complete meal.
